MUSHROOM FRITTERS
Make some mushroom forcemeat; let it get quite cold on a dish about a quarter of an inch thick. Cut out some small rounds, about the size of a penny. They fry better if slightly oval. Have ready some thick batter (See BATTER). Have also ready in a saucepan some boiling oil, which should be heated to about 350 degrees. Place a frying-basket in the saucepan, flour the rounds of mushroom forcemeat so as to make them perfectly dry on the outside. Dip these pieces into the batter and throw them into the boiling oil. The great heat of the oil will set the batter before the mushroom force-meat has time to melt. Directly the batter is a nice light-brown color, lift them out of the boiling oil with the frying-basket, and throw them on to a cloth to drain. Break off the outside pieces of batter, and serve the fritters on a neatly folded napkin on a dish surrounded by fried parsley.
The beauty of these fritters is that when they are eaten the inside is moist, owing, of course, to the heat having melted the forcemeat.
Back to index of vegetarian recipe categories
From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
